Ultrasound-assisted recovery of blackcurrant press cake anthocyanins: Antioxidant and anti-inflammatory properties, bioaccessibility, and application in functional gummies

Blackcurrant press cake (BPC) anthocyanins were recovered using ultrasound-assisted extraction, and the optimal BPC extract was tested for its antioxidant capacity using chemical and biological assays and applied in a functional food model. Extraction at 400 W for 10 min followed by freeze-drying re...

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Главные авторы:	Emma Brennan, Carolina Girotto Pressete, Nima Mohammadi, Lusânia Maria Greggi Antunes, Qixiang Shang, Jihang Chen, Jason Bennett, Marcelo Franchin, Daniel Granato
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Elsevier 2025-02-01
Серии:	Food Chemistry: X
Предметы:	Circular economy Innovative extraction technologies Flavonoids Food models Chemical stability Human erythrocytes
Online-ссылка:	http://www.sciencedirect.com/science/article/pii/S2590157525001324
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